Ingredients

4 veal shanks, sliced for osso buco, and each tied with kitchen string

Flour for dredging

2 Tbsp. olive oil

1 Tbsp. unsalted butter

salt and pepper to taste

5 dried ancho chiles

3/4 cup dry white wine

3/4 cup low sodium chicken broth

1/2 small onion

1 garlic clove

1 3" cinnamon stick

pinch each of paprika and dried thyme

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Preparation

Heat butter and oil in a 12 inch nonstick skillet, until butter foam begins to subside. Dry veal with paper towels, dredge in flour, and add to skillet, browning well on both sides. Sprinkle generously with salt and pepper.
While veal is browning, soak chiles in boiling water to cover, until soft. Remove stems and seeds from chiles. Place chiles in blender with wine, onion, garlic, paprika, thyme, salt and pepper to taste. Blend until smooth, and stir into pan with browned veal. Add cinnamon stick and bring to a simmer. Lower heat, cover loosely, and simmer until meat is fork-tender, about 2-3 hours. Remove cinnamon after the first half hour, adding a small amount of broth, and continue adding broth every half hour until done. Sauce should be very dark and syrupy. If too thin, remove meat and boil until syrupy. Correct seasoning.
Serve with mashed potatoes.
Taste and correct seasoning.